– 1/2 C of brown or green lentils – 2 1/2 C of water – 1 bay leaf – 1/2 tsp of coriander seeds crushed – 1 1/2 tsp of olive oil – 1/2 C of diced onion – 1 garlic clove pressed – 1/4 tsp of red pepper flakes – 1/4 tsp of cumin – 1/4 C of Kalamata olives, chopped very finely – Sea salt, to taste
Place the cooked lentils, 2 tbsp of cooking liquid and cumin in the food processor and blend until completely smooth, adding the final tbsp of cooking liquid if needed. (It will thicken considerably once it's been refrigerated). Remove the blade, add chopped olives and mix well. Refrigerate a couple hours before serving.